For my birthday a few weeks ago my wonderful husband got me a new ice cream maker. And not just any ice cream maker. This one has a built in compressor so I can turn it and make ice cream any time I want without having to have freezer space for the canister at all times, an important feature if you have ever seen my freezer. Even better, now I can make more than one flavor of ice cream in the same evening which opens up endless serving possibilities. I am very excited about my new toy and have been making quite a bit of ice cream lately.
Now I recognize that ice cream isn’t the first thing pops to mind when thinking about fall desserts, but I think that this cinnamon ice cream is a wonderful flavor for fall. The spicy cinnamon pairs perfectly with many fall desserts. Apple tarts, pumpkin pie, or a warm fruit crisp all go well with this ice cream. But it is awesome with brownies too. I know I will be making this ice cream often this fall. It may seem strange to add vegetable oil to ice cream, but trust it. The oil is what gives the ice cream the richness that is so often missing in ice cream recipes that do not have heavy cream.
3 cups almond milk (I used Almond Breeze unsweetened original)
1 cup soy milk powder
1/2 cup vegetable oil
3/4 cup sugar
pinch of salt
10 3-inch cinnamon sticks, broken up
6 large egg yolks
In a medium saucepan whisk together 2 cups of almond milk, soy milk powder, oil, sugar and salt. Add the cinnamon and heat the mixture until warm. Remove the saucepan from the heat, cover it, and let it steep for 1 hour.
Reheat the mixture until warm and whisk it to recombine the oil that will have floated to the top. Strain out the cinnamon by pouring the mixture through a fine mesh strainer into a medium bowl. Return the mixture to the pan and place the egg yolks in the bowl, whisking to combine. Place the remaining cup of almond milk in another medium bowl and set the strainer on top.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions.
Note: The ice cream will get harder as it sits in the freezer so it has been in the freezer a while let it sit out for 10-15 minutes to soften it before serving in order to get the best texture.